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Tuesday, 7 June 2016

Potato crust quiche with lardons, creme fraiche & marjoram

Potato crust quiche with lardons, creme fraiche & marjoram

A homage to the classic French recipe - quiche Lorraine - a delicious combination of bacon lardons, creme fraiche and eggs in a crisp pastry case. Popular in boulangeries as a quick snack and lunch dish both across France and The Channel too. A simple combination of ingredients that creates a dish much greater than the sum of its parts. In my version of the recipe I swap the pastry case for a crunchy grated potato crust. A tasty, lower fat, gluten and wheat free alternative to the usual recipe. Serve with a crisp green salad.

Potato crust quiche with lardons, creme fraiche & marjoram

recipe author: Ema at De Tout Coeur Limousin

serves 4-6

preparation time: less than 30 minutes

cooking time: 45-50 minutes

ingredients

for the potato quiche crust/base:

600g grated floury potatoes

1 egg

1 tbsp butter/oil

salt & pepper

for the quiche filling

250g bacon lardons/chopped bacon3 eggs

150g creme fraiche

50g grated mature hard cheese (e.g. Cheddar, gruyere, Comté)

1 handful chopped fresh marjoram

1/2 tsp grated nutmeg

black pepper

method

preheat the oven to 200C/gas 6

squeeze out the excess liquid from the grated potatoes then mix with 1 beaten egg, salt and pepper

grease an 8 inch/20cm quiche dish or deep baking pan with butter/oil then spread out the grated potato on the base, pressing up the sides of the dish

bake the potato base for 25 minutes until the potatoes are softened and starting to go golden

prepare the quiche filling by frying the bacon lardons until starting to go crispy. Beat the remaining eggs with the creme fraiche, marjoram, grated cheese, grated nutmeg and black pepper. Pour into the part cooked potato base and bake for a further 20 minutes or until the filling is just setremove from the oven and serve hot or cold.

This quiche looks incredible, Ema! I've used potato crusts for quiches before and really enjoyed them. :-) What do you mean by "floury potatoes"? Are there potatoes that you consider more "floury" in texture than others? Since the recipe is labeled gluten free, I wasn't sure what you meant.